Baking tray



April 29, 1930. A. KATZINGER BAKING TRAY Filed Dec. 17, 1927 wf we @fm vm- E Q. m5 f. u M Q Patented Apr. 29, 1930 Unire!) STATE- ARTHUR KATZINGER, OF GLENCOE, ILLNOS, ASSIGNOR TO EDWARD KATZINGER COMPANY, 0F CHICAGO, ILLINOES, A COB-PORATON (31??l ILL'NOISl BAKING TRAY Application filed. December 17, 1927. Serial No. 240,730.

rlhis invention relates generally to baking equipment and apparatus and particularly to a baking tray designed for use in baking the so-called hearth breads and rolls, such for instance as rye and Vienna breads and French rolls.

lt is the object of the present invention to provide a tray for supporting a number of loaves or rolls during the proofing and baking operation which permits the loaves or rolls carried thereby to be handled as a unit.

Among its other objects, the present tray contemplates combining all of the advantages of baking directly on the hearth or oven floor with multiple manipulation of the loaves or rolls and the maintenance of sanitary conditions in connection therewith.

`With the above and other objects in view, as will Abe apparent, this invention consists in the construction, combination and arrangement of parts, all as hereinafter more fully described, claimed andillustrated in the accompanying drawings, wherein Fig. l is a plan view of a baking tray constructed in accordance with the present invention.

Fig. 2 is a similar view of a somewhat modified structure; v

Fig. 3 is a transverse section taken along line 3-3 of Fig. l; and

Fig. l is also a transverse section taken along line 4 4: of Fig. 2.

Heretofore in the baking of hearth or fullcrusted bread or rolls, the dough after being formed and molded, has been placed on the floor or hearth of the oven by a peel; one or two loaves or rolls being handled by the peel at one time. After the baking process is complete the bread or rolls are removed from the oven also by the use of the peel. The manipulation of the bread or rolls with a peel requires considerable experience and skill in handling, and occupies much time with theresult that hearth or full-crusted bread and rolls have beenk more expensive to :produce than has the pan bread or rolls which could be handled in groups of pans. Since hearth or full-crusted bread or rolls requires the entire surface of the loaf or roll to be subjected to direct heat, in order that the perfect full crust characteristic thereof might Vbe attained, either single or group pan structures for baking such bread or rolls has not proven satisfactory and consequently the advantages of quick group handling of the loaves or rolls afforded by such methods have not been heretofore available in the baking of hearth or full-crusted bread or rolls.

rlie present invention is designed to provide a device or tray which willpermit the O'roup handling of a number of loaves of hearth or full-crusted bread, or rolls, as the case may be. lt contemplates a tray or pan upon which a plurality of loaves or rolls may be placed and handled as a unit and at the same time be maintained in their proper spaced relative positions and subjected to the necessary direct heat to produce the desired crust.

The present tray or pan proposes the positioning of the loaves or rolls so that the heat has direct unimpeded contact with all surfaces thereof and yet have the loaves or rolls supported from direct Contact with the oven floor thereby improving the sanitary conditions under which such bread'is produced.

Reference being had more particularly to the drawing, l()` designates a rectangular frame of any suitable size composed of strap metal rebent longitudinally to form the parallel spaced gripping arms or sides l0. A wire screen bottom ll is interposed between the sides l of the frame l() and extends into the space rbetween the arms lO of the frame structure.

rlhis screen bottom ll is constructed of wire gauze or screening of 'i6-mesh or less and is therefore relatively light and fine. it is upon the surface of this bottom ll that the molded dough constituting the loaves or rolls is directly placed and the mesh of the gauze or screening is sufiiciently small to prevent the passage of the dough therethrough and yet large enough to allow the heat to pass freely into contact with the dough mass uponfall sides thereof.

A 16S-mesh wire gauze or screen bottom 11 is not, by its very nature, sufficiently strong to` resist or stand up under the severe conditions that are met in ordinary practice by the average bakery equipment. In order to reinforce and strengthen the bottom l1 Y a relatively heavy coarse wire screen auxiliary bottom l2 is carried by the frame l() in intimatecontact with the bottom 11 and also extends to and into the space between the arms l0 of said trame.V rlhe auxiliary bottom l2 andthe bottom othe `tray are permanently reta-ined engaged the Ytrame l() by means of thepres t sure of the arms l0 and by the rivets, or other suitable VJfasteningmeans'13 which piercethe arms l0 oi" theframe lO-and pass through the portions of the bottoms ll and 12 therebetween, as shown in Figs. 3 and il.

ln order to maintain the bottoms l1 and Vl2 in intin ate contact and to further strengthen the ,entire structure well as provide guides, for the positioning oit the loaves orrolls, theA bottoms VZtl-and i2 are,fat spaced intervals, pierced and held by rivets or other devices These rivets are so positioned .that by placing the rolls or loaves between themv and not upon them, a proper spacing and relationship of the rolls 'may be maintained.

is anV alternative structure for the rivets l, strips ot strapping 1 5 may be interposed between'the sides of the frame Vl0 and be held in place by rivets 16 or other suitable tastenmeans which pierce the straps l5 and the bottoms ll and l2. These straps l5 bear 'gainst the auxiliary bottom l2 and act as additional support for the bottoms ll and 12 and as guides for the positioning of Vthe loaves or rolls on the bottom l1.

ln use, the rolls or loaves are placed directly `ipon the bottom 1l in the spaces delineated by the rivets le in one case and 16 in the other. After this thetray is placed in the oven so that the auxiliary bottom 12 adjoins or rests upon the Hoor of the oven. In the event the tray is constructed as illustrated in lFigs. 2 and 4C, wherein the straps vl5 are coplanar with the lower arms 10 of the frame l0, the straps l5 will'be adjoining and/Or upon the loorot the oven. Y'

lt will be observedineither form of `the invention thattheheads of the ,rivets 13- may Contact with the floor of the oven, in the event they are not flush with the surface-of the frame l0, thereby slightly elevating the frame l0 from theoven floor and permittingv a full and free circulation'of heat under the frame 10 and bottom l2 and through both bottoms l1 and l2. `Should the frame 10 rest directly ont-he oven floor, as would be the case if the heads of the rivets 13 were {lush-with the surface of the frame, the heat passes through the bottoms vlll and 12 and v has uninterrupted Contact withall sides of the Clough mass.

From the foregoing itis clear that the tray torming the subject matter of the present invention may be handled as a unit whereby a number of rolls or loaves may be manipulated at one time. The heat will contact at all timeslwith lall`suri`aces ofi' the loaves or rolls upon the bottom ll whereby Va vcomplete bake is accomplished and a full crustrproduced. Manifestly the structure is strong and durable and capable of resisting the wear incidental to the use thereoi1 in commercial bakeries. j

lt is to be `further noted thatby providing aguide for the spacingof thefloughfmasses on the tray, the haphazard spacing of the dough masses on the oven floor as accomplished bythe use of vpeels is entirely -eliminated.

Claims l. ln a tray for baking hard-crusted breads, the combination witha relatively fine meshed bottom `for contact with the dough, supported by and in contact with relatively coarse meshed bottom, ,a 4trame GQIIlPosed ot ystrap metal rebent longitudinally to vform parallel i spaced ilangesenclosing and ygripping Ithe sides and ends oit-.said bottoms, and reinforcing means between the sides and ends of said bottom constituting .transverse'bars riveted to said bottoms and ext-ending betweenthe sides of said frame. y A

2. In a tray for baking hard crusted breads, the combination with a relatively fine meshed bottom for contact with the dough, i

supported by and ink Contact witha relatively coarse meshed bottom, a frame composed` of.

strap metal rebent longitudinally to Vform parallel spaced'langes enclosing and gripping the sides and ends of said bottoms, and reinforcing means betweenthe sides and ends or" said bottomsconstituting spaced rows 'of rivets piercing saidbottoms and extending between the sides oi' said frame. y

, 3. ln a tray for baking hard-crusted breads, the combination with alrelatively fine meshed bottom io-rcontact with the dough, supported by and in contact with a relatively coarse meshed bottom, a frame composed of'stra-p metal rebent longitudinally to Vform parallel spaced flanges enclosing and grippingthe sides and ends of saidbottoms, guiding and reinforcingV means between the sidesand ends of said `bottoms constituting transverse bars riveted to said bottoms and extending betweenV the sides of said frame. Y

1 4l. 'ln a tray for baking hardcrusted breads, Vthe co-mbination ywith Va relatively line :meshed bottom forcontact with thedough,

tending between the sides of said frame.

ARTHUR KATZI'NGER.

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